The present invention relates to a novel process for a preparing a puffed hollow snack product, more particularly to a process for preparing a light puffed hollow snack having unique properties. The present invention also relates to the novel puffed hollow snack product obtainable by the process of the invention. The process comprises the steps of (a) mixing a composition including at least 20 wt.% starch ingredient, (b) adding water to increase the total moisture content of the mixture to 25-45 wt.%, (c) extruding the mixture at 5-70 deg C and 50-90 bar, (d) cutting the extruded mixture into pieces and (e) heating in an oven.
